Ingredients Instructions

Mayo

1 ripe Hass avocado, roughly chopped 1/3 cups mayonnaise 1/2 jalapeño chile pepper, seeded and chopped 1 tablespoons chopped shallot 1 tablespoons fresh lemon juice 1 garlic clove, minced or pushed through a press 1/4 teaspoons kosher salt 1/4 teaspoons freshly ground black pepper

 

8 best-quality all-beef hot dogs 8 hot dog buns, split 1 jar or bag 1 pound sauerkraut, drained and heated 1 pounds ripe tomatoes, cored, seeded, and chopped 1/4 cups roughly chopped fresh cilantro leaves 1/4 cups finely chopped red onion

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1. In a food processor fitted with a metal blade, combine the mayo ingredients and puree until smooth.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F) .
3. Prepare the grill for cooking over medium heat (400°F) .
4. Cut a few shallow slashes in each hot dog, and then grill over direct medium heat, with the lid closed, until hot all the way to the center, 4 to 5 minutes, turning occasionally. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
5. Cut a few shallow slashes in each hot dog, and then grill over direct medium heat, with the lid closed, until hot all the way to the center, 4 to 5 minutes, turning occasionally. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over medium heat.
6. Cut a few shallow slashes in each hot dog, and then grill over medium heat, with the lid closed, until hot all the way to the center, 4 to 5 minutes, turning occasionally. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over medium heat.
7. For each serving, generously spread the avocado mayo inside each bun (you will not need all of it). Add a hot dog, sauerkraut, tomatoes, cilantro, and onion. Serve warm.